Dry Cake

Baking By mo63 Updated 9 Oct 2011 , 7:43am by mo63

mo63 Posted 6 Oct 2011 , 5:57am
post #1 of 15

Does anybody have any ideas what I can do to revive my dry red velvet cake icon_sad.gif

Think I went and overcooked it, but dont have time or ingredients to start again. I will be covering it with some sort of buttercream.

Thanks for any help. icon_redface.gif

14 replies
scp1127 Posted 6 Oct 2011 , 6:05am
post #2 of 15

If you made it with oil, mine gets too moist in the freezer. Maybe yours will revive. Wrap tightly and freeze overnight or as long as you can. Let thaw before you unwrap. Someone else may be able to advise you about a brush of simple syrup.

mo63 Posted 6 Oct 2011 , 6:32am
post #3 of 15

Thank you for your advice. I did not use oil, I used butter.

I will wait and see if anyone advises anything else before I decide. thumbs_up.gif

scp1127 Posted 6 Oct 2011 , 8:47am
post #4 of 15

I don't know if the butter will get as moist, but I'm sure it won't hurt.

Hopefully someone with a similar recipe will chime in.

cheatize Posted 6 Oct 2011 , 2:11pm
post #5 of 15

Brush a simple syrup over it if there's no way to rebake it.

mo63 Posted 6 Oct 2011 , 2:47pm
post #6 of 15

Do you know how I would make the syrup?

knlcox Posted 6 Oct 2011 , 3:14pm
post #7 of 15

I've made a simple syrup using 1 cup of sugar, 1 cup of water, and a 1/2 tsp of flavoring if you want a flavor added. I take very warm water I've heated in a microwave and add the sugar and flavoring to it. I mix until the sugar is dissolved. I've used a pastry brush to lightly brush over the cake before frosting. I don't put too much at one time because it will make the cake too soft and mushy. Brush a little at a time in 5 minute increments. I do this twice. Maybe someone else has a better or other way of doing this! HTH!

nanefy Posted 6 Oct 2011 , 3:38pm
post #8 of 15

with regards to simple syrup, if your cake is very dry, I wouldn't worry too much about it turning to mush. I use a genoise sponge for my cakes, which is by default very very dry, but the whole point is that you soak it, and I mean SOAK it with syrup. For a standard 3" high by 8" cake I use 10 tablespoons of simple syrup.
That being said, it all depends on how dry your cake is and the texture. I also read somewhere that you can cover your cake with sugar and then wrap it with cling film and stick it in the fridge. The moisture from the fridge dissolves the sugar and in turn adds moisture to your cake.

Hope one of those ideas works for you.

lrlt2000 Posted 6 Oct 2011 , 3:45pm
post #9 of 15

I personally don't like cakes that are dry then soaked in syrup. I'd try the freeze method and then torte and fill earlier than you planned, so the cake has more time to absorb moisture from the filling.

lrlt2000 Posted 6 Oct 2011 , 4:00pm
post #10 of 15

One other thing I've done when I over-bake is to cut another layer into it (i.e., two layers --> 3 layers) so there is another layer of filling.

mo63 Posted 6 Oct 2011 , 4:10pm
post #11 of 15

Thank you to everyone for all your great ideas, they all sound possibles. Might go with the sugar syrup one though as the cake is for me any way. I will definitely try the freezing method though on future cakes.

Cheers thumbs_up.gif

mo63 Posted 6 Oct 2011 , 4:11pm
post #12 of 15
Originally Posted by lrlt2000

One other thing I've done when I over-bake is to cut another layer into it (i.e., two layers --> 3 layers) so there is another layer of filling.

Great idea thumbs_up.gif

brenda549 Posted 6 Oct 2011 , 4:21pm
post #13 of 15

It totally depends on your recipe, but my experience with red velvets made with butter (which I totally prefer!) is once it is overbaked, you cannot undo the dry cake. The simple syrup will only make the top of the layer a little sticky.

Like I said, this is only my experience with red velvets made with butter.

scp1127 Posted 6 Oct 2011 , 9:22pm
post #14 of 15

I agree about simple syrups. If they weren't part of the original recipe and there to add a flavor in a complimentary cake with the correct crumb to accept it, I don't think they make a proper fix.

That idea of torting is a great solution.

mo63 Posted 9 Oct 2011 , 7:43am
post #15 of 15

Just thought id let you know how I got on with my cake.

I tried both the sugar syrup (didnt put too much on) and I did the extra layer, which I think is one of the best tips i'v ever got by the way, and they did the trick. Needn't have worried.

So a big THANK YOU to all the people who helped me out icon_biggrin.gificon_biggrin.gificon_biggrin.gif .


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